Kerala Dal


This gravy goes well with both rice & roti. It’s very easy to make yet delicious & wholesome.

Cook 1 cup of Peas Parippu (I don’t know it’s English name, Sorry)  with 21/4 cups of water,  a sprig of curry leaves, 1 tsp of salt, 1/4 tsp of turmeric powder & 1 tbsp of coconut oil. Simmer for 5 minutes after the first whistle till the dal is slightly mushy. Open the cooker when the pressure completely subsides. Add 1/2 cup of water to the cooked dal to make up the gravy.( This gravy thickens with time so add water accordingly).

Pound together 6 big shallots & 3 dry red chillies. Heat 2 tbsp of coconut oil & splutter 1/2 tsp of mustard seeds. Add the pounded mixture, a few curry leaves & fry till the raw smell disappears. Add the cooked dal along with its gravy & bring to a boil. Remove from heat.

This entry was posted in Traditional Kerala dishes, vegetarian gravy for dinner, Vegetarian gravy for lunch. Bookmark the permalink.

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